What is the ideal grind for making espresso?

Question

I know that there is no "ideal" grind for making espresso (or rather, like most things, it depends on the machine and the tastes of the drinker), but I am looking for guidelines as to how different grinding levels effects the end product, so I know what to look/taste for.

In particular, is there any clear indication that the grind is too fine?

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I use a Capresso conical burr grinder and a Delonghi EC155 pump espresso machine, and usually either Metropolis or Intelligentsia espresso beans (my local brands), in case this level of detail helps!

Asked by B R

Answer

Grinding coffee for espresso is probably the most difficult to get right. The coffee grind needs to be fine enough to increase the pressure required to push the water through the filter and create a good crema. But if the grind is too fine, the ground coffee can block the coffee filter. Generally, espresso coffee grind resembles a mixture of powdered sugar and fine beach sand. Since each espresso machine is a bit different, you may have to experiment to get the coffee grind just right (Allmann Bros Coffee).

Brewing espresso is particularly susceptible to problems relating to an inconsistent grind. I am not familiar with that burr mill specifically, however burrs are generally recommended for espresso grinds as they tend to provide consistency. Bear in mind that the grind can either be too coarse and the water will run through without much extraction due to the pressure and space between the grinds, or it can be too fine and allow for a backup of water and espresso water and grinds all over your counter.

NOTE: The pressure with which you pack/tamp the puck (the grinds when pressed in the brewing basket form a puck) will also play an important role in the extraction process and the crema formation. You can get a feel for how hard to tamp the puck by getting a scale and pressing down until you hit about 30 pounds of pressure; you want to pack the puck at that pressure of tamp.

Answered by mfg

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What is a pressurized filter, and should I use it for my espresso?

Question

I've just started out really using my Gaggia Classic espresso machine, and so far I've been pretty satisfied with my results – but I'm no expert. Yesterday, I lost the black plastic thing that goes between the portafilter and the basket (is that the right terminology?), as shown below:

Now, when I tried to make espresso without it, I noticed that the liquid would spray from the portafilter and, well, ruin my kitchen. When I researched further, it seemed that I didn't even use a normal filter, but something called a "pressurized filter", where there's only one hole in the bottom for the coffee to come out.

Here's what I found out about it on coffeegeek.com:

[…] a crema enhancing device is built into the actual filter basket, usually through the function of channeling all the brewed coffee through a solitary pin hole. This action creates a jet-like effect that boosts crema production, even in stale coffee or coarse ground coffee.

People on the internet seem to hate this thing though, and I start wondering whether I should get a replacement for this bolt, or just buy a "normal" filter. Here are my questions:

• What exactly is the purpose of this "enhancement"? How does it work?

• Why should I use it, or why shouldn't I? Does it matter for me as a non-professional?

Answer

This is called a pressurized portafilter. As you found on coffeegeek, it is designed to enhance production of crema. The Coffee Geeks look down on this device, since it produces what is essentially "fake" crema - even with old, stale pre-ground coffee.

If all you want to drink are lattes, it does not make much difference. If you want to taste decent espresso, then you must use a non-pressurized portafilter - even if you are a non-professional.

Making espresso is not a slam dunk - especially with a consumer machine like the Gaggia. You will learn to improve your espresso shots by analyzing your technique. This often is based on the appearance of the crema during and after the shot is drawn.

Since the pressurized portafilter gives you misleading information on the actual crema, you will have difficulty learning how to make a good espresso.

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Espresso Machine coffee amount

Question

I have a DeLonghi EC-155 espresso machine. I can operate the machine, but I don't know how many shots I can make with one load of coffee.

• How much ml has a shot to be?
• How many shots I can make?

Answer

The EC-155 comes with two coffee filters and a measuring spoon; the smaller filter one is for one shot of espresso and the second filter is for two shots (see user manual at, e.g., here).

Fill the smaller (or larger) filter with one (or two) loosely filled spoons and press lightly using the disc that is attached to the machine.

A single shot is considered to be about 30 mL (1 US fluid ounce) but this is really a matter of taste and personal preferences. For a single shot in a standard size espresso cup, I would suggest starting with filling half a cup and then adjusting the amount of coffee that you pour to accommodate your taste (and need for caffeine...).

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Frothing Milk: Variations by Milk Type?

Question

I froth my milk using the steam wand on my espresso machine. With a national-brand organic whole milk, I am able to get a perfect micro foam nearly 100% of the time. However, when I instead use a local, grass-fed, organic whole milk (whose flavor I prefer to the national brand), I am only able to produce a perfect micro foam about 20% of the time. What could be causing this? Could it be differences in the fat content? (They are both labeled "whole".) Does it have something to do with the fact that the national brand was likely from grain/corn-fed cows, whereas the local brand is grass-fed?

Update: The local milk is homogenized and pasteurized. It does not say anything about ultra-pasteurization (i.e., HTST vs. ESL). The "national brand" milk is homogenized and apparently comes in both "pasteurized" and "ultra-pasteurized" forms. I'm not sure which one I usually get, but if I had to guess I'd say it's ultra-pasteurized (i.e., ultra-heat treated) because the national brand usually has a sell-by date at least a week after the local milk's expiration. According to their nutrition labels, both have the exact same nutritional content except:

• Sugar (per cup)
  National: 11g
  Local: 12g
• Cholesterol (per cup)
  National: 30mg
  Local: 35mg
• Vitamin C (% of Daily Value per cup)
  National: 0%
  Local: 4%
• Vitamin A (% of Daily Value per cup)
  National: 4%
  Local: 6%

Protein content is reported as identical.

Update #2: As I mentioned in a comment to TFD's answer, I let the local milk age for several days and now I seem to be getting better results (although I am now at the cusp of its sell-by date). Perhaps there is some psychological effect going on and I am paying more attention to my technique now, though. If in fact this success is due to the aging, can anyone explain why? What happens over time that allows the milk to froth better?

Answer

Let your milk age a bit; a day or two extra in the fridge should fix the problem.
Your local milk is too fresh.

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How to make Latte art on a Cappuccino?

Question

It's Sunday morning and I just missed my latte art, as usual.

I have no difficulty to make an espresso with enough crema and to get a big layer of foam from my steamed milk, but I cannot achieve to draw any pattern with it. The milk just push the crema on the side.

Is there a particular technique? or maybe I'm doing something wrong?

Answer

A cappuccino is probably not what you want to try latte art on. The amount of froth in a cap will probably cause the milk to be too thick to pour with.

You want to start with your milk texture. You want stretch the milk and texture it so that it is suitable for a latte or maybe even a flat white. Correct micro foam will be integrated with the milk. It won't float on top. The surface will appear shiny and it will have the consistency of cream. For a free pour this is really important.

Crema can also be your enemy. If your beans are too fresh, it can be a bit difficult to cut through. You can swirl your cup. You can also break it up a bit with your milk since you won't start pouring immediately.

Once you can get your milk texture right, a good way to start is with some basic shapes. It can be useful to have a jug with a pronounced spout.

1) A basic dot in the middle of your cup. As you get to the top of your cup, tilt your jug a bit more to let the foam push the crema out of the way.

2) Basic heart. Same as the dot. But instead of just stopping the pour, push through the dot and slow the pour down quickly at the same time.

3) Layered dot. Starts like your basic dot. But as you increase the pour rate, wiggle your jug left and right smoothly. This will pull coffee in between the layers of the milk. Then just stop pouring.

4) Layered heart. Same as the layered dot, but pull through the dot like the basic heart.

5) The Rosetta. This is probably the iconic latte art pattern. This uses the skills of your layered heart. But you start your pour from the back of the cup with relatively large wiggles, then start to pull back and make your wiggles smaller. This gives you the curls at one end of the cup and the tapering "leaves" at the other. To finish, pull through like a heart.

Other patterns are then variations on these themes. Like the tulip, swan, multiple hearts, multiple rosettas. And some combine free pouring with a bit of etching eg. smoking dog, pac man.

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Cleaning a clogged espresso machine Portafilter

Question

Can anyone recommend a method for cleaning the clogged holes in a "Basket" of an espresso machine Portafilter? I had this problem with both DeLonghi and Saeco home espresso machines.

For example, in Care of Saeco Pressurized Portafilters (regarding Saeco Manually Pressurized Portafilter) they caution against using metal pins.

Any suggestions of methods or cleaning materials?

Answer

I would let the basket soak in a hot water ( just from the tap ) bath of Cafiza for about 15 minutes to dissolve the coffee oils. If the problem is scale buildup I would try a soak in a citric acid bath, about 2 tablespoons to 1 liter of water. Of course a good stiff brush could do the trick too with both the methods described here. An old toothbrush maybe.

I would also recommend getting on a routine cleaning schedule. I do a complete espresso machine and grinder cleaning about every 4-5 weeks and it keeps some of these problems from happening. Once you get into the habit of doing it and develop your own personal system it is not too hard to keep up, and you learn a lot about the internals of your machines, which can come in handy if you want to mod or need to do repairs.

Here is a pretty good how-to on cleaning the portafilter and basket link

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